Nothing says “autumn is here” quite like a delicious pumpkin dessert! With the fall season comes countless holiday gatherings, festive celebrations, and Equinox dinner parties, and this Pumpkin Cake is a must-have for every autumn event. It’s double the pumpkin fun. Shaped like a massively plump pumpkin, this tasty pumpkin-flavored treat perfectly blends into any fall-centric theme. Complete with a frosted ice-cream cone stem, you’ll undoubtedly enjoy carving into this pumpkin! Placing this impressive dessert on your holiday table is definitely worth the extra effort. The two pumpkin Bundt cakes used to create this masterpiece are jam-packed with cream cheese, canned pumpkin, vanilla extract, and of course, pumpkin pie spice. You won’t be able to resist a second serving. The Brown Sugar-Cream Cheese Frosting coats the outside of this decadent dessert. And, with a bit of orange and copper food gel, the frosting is just as cheerful as it is tasty. Packed with delicious flavor and fun, the Pumpkin Cake is an ideal choice for a lovely fall dessert.

Ingredients

Pumpkin Cakes (for 2 Bundts):

1 ½ cups butter, softened
2 (8-oz.) packages cream cheese, softened
4 cups sugar
4 large eggs
3 cups canned pumpkin
1 teaspoon vanilla extract
6 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Brown Sugar-Cream Cheese Frosting:
2 (8-oz.) package cream cheese, softened
½ cup butter, softened
¼ cup firmly packed light brown sugar
2 teaspoons vanilla extract
7 cups powdered sugar
Orange Food Gel
Copper Food Gel
Brown Food Gel
Ice-cream cone
Green frosting

Preparation

To prepare the cakes:

Preheat oven to 350˚. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low sped just until blended. Spoon batter into 1 paper cupcake-lined muffin tin. Divide remaining batter between 2 greased and flowered Bundt pans.

Bake at 350˚ for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 45 minutes).

To prepare the frosting:

Beat softened cream cheese, butter, and brown sugar at medium speed with an electric mixer until creamy. Add vanilla, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Increase speed to high, beat 1 minute or until smooth. Add Orange and Copper food gel to achieve desired pumpkin color.

Place 1 cooled cake flat-side up on serving platter or cake stand. Ice the top of the cake with a thin layer of frosting. Invert the 2nd cooled cake on top of the frosting, flat-side down. Frost the cake in stripes, alternating with the copper and orange frostings. Gently blend the colors together. Frost an ice-cream cone with brown frosting, and place in the middle of the cake. Use green frosting to create pumpkin leaves, swirls, or design. Chill whole cake until ready to serve.

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